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Mix (5 mins): Stir flour, water, yeast, and salt in a large bowl until no dry flour remains. The dough will be very sticky.
Rise (1–2 hours): Cover the bowl and place it in the warmest spot in your kitchen until doubled in size.
Prepare pan: Generously coat a 9×13-inch pan or sheet pan with 2 tbsp olive oil.
Transfer dough: Gently scrape the dough into the oiled pan. Do not punch it down. Drizzle a little olive oil on top.
Rest (45-60 mins): Let the dough relax in the pan. It will naturally spread. If needed, gently stretch it toward the corners with oiled fingers.
Dimple: Press your fingertips all over the dough to create the classic focaccia dimples. Drizzle with a little more olive oil.
Bake: Bake at 430°F for 25–30 minutes until golden brown on top and crisp around the edges.
Cool: Let it cool in the pan for 5 minutes, then transfer to a wire rack. For the crispiest crust, leave it uncovered while cooling.